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Rosemary Chicken and White Beans

Rosemary Chicken Recipe

This Italian-style rosemary chicken simmered in a rich tomato sauce with white beans and olives is a great everyday dinner that the whole family will love!
4.8 from 5 votes
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Course: Main
Cuisine: British/Italian
Keyword: rosemary chicken, Puttanesca sauce, Italian chicken
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 474kcal
Author: Julia Frey of Vikalinka


  • 1 tbsp olive oil
  • 8-10 chicken thighs
  • salt and pepper
  • 4 cloves garlic sliced
  • 3 fillets anchovies/1 tsp anchovy paste
  • 2-3 rosemary sprigs
  • 500 ml/ 2 cups tomato passata or crushed tomatoes
  • 125 ml/ 1/2 cup water
  • 1/2 cup/70 g green olives
  • 1 X 400g/14 oz tin white beans butter beans or cannellini


  • Preheat the oven to 180C/350F.
  • Salt and pepper chicken thighs and brown them over high heat in a frying pan in batches to avoid overcrowding and steaming until golden on both sides. ( You can skip oil if using non-stick frying pan.) Remove to a plate and set aside. Discard all oil but 1-2 tbsp.
  • To the same pan add anchovies, sliced garlic and half the rosemary, fry over medium heat while stirring and trying to break up anchovies into a paste for 1 minute.
  • Add tomato passata, water, olives, beans and bring to a boil. Taste the sauce and add salt if needed but be careful as both anchovies and olives are salty.
  • Return the chicken back to the pan together with the juices that collected at the bottom of the plate and remaining rosemary. Cover with a lid and cook in the preheated oven for 20 minutes. Then uncover and cook for 20 minutes longer.
  • Serve with rice, pasta or a green salad for a low-carb option.


Calories: 474kcal | Carbohydrates: 21g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 407mg | Potassium: 869mg | Fiber: 5g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 8.3mg | Calcium: 101mg | Iron: 4.2mg